Gluten-Free Pumpkin Brownies
½ cup brown sugar ½ cup plus ½ cup chocolate chips, divided ½ cup butter ½ cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg ¼ cup Anthony's Arrowroot Starch ¼ teaspoon salt
Preheat the oven to 350° F. Grease an 8”x8” glass baking dish. In a small saucepan, combine the brown sugar, ½ cup chocolate chips, butter, pumpkin, cocoa powder. Melt over low heat. Transfer to a large mixing bowl. Whisk in the egg. Add arrowroot, remaining 1/2 cup chocolate chips, and salt, and mix well. Transfer to baking dish. Bake for about 30 minutes. Cool and enjoy.